(13-14 undergraduate bulletin listing)

Program Definition

"The emerging discipline of blending the culinary arts and the science of food", Culinology® is becoming a recognized and valued discipline that will significantly impact food research and development in the global market. The Research Chef is first a chef, a food focused individual, dedicated to producing the finest possible combination of ingredients to achieve palate pleasing results whether personally preparing the product for a customer they know or one they will never know. The Research Chef is also a researcher who uses scientific methods and knowledge to insure their creativity can be enjoyed far beyond the confines of their kitchen or laboratory.

Meat Culinology® Certificate Program


UNL Points of Distinction

  • The first international Approved Degree Program in Culinology® developed through the collaborative efforts of the University of Nebraska-Lincoln, Metropolitan Community College and the Research Chefs Association
  • Specialized curriculum
  • Nationally and internationally recognized faculty



The Department of Nutrition and Health Sciences is located in Ruth Leverton Hall on East Campus. This facility contains:

  • Specialized laboratories for sensory analysis of food, food preparation, and testing
  • Nutrition research laboratories including state-of-the-art equipment

Program Expections

(What's expected of you as an undergraduate student)
  • Requires culinary arts transfer credit from any national or international accredited culinary arts program.
  • Only grades of C or above will count toward graduation requirements for department classes
  • Maintain a 2.0 cumulative GPA to remain in good standing in the College of Education and Human Sciences


Along with comprehensive education courses the following are requirements for the Culinary Science (Culinology) option:

Nutrition and Health Sciences
(26 credit hours, *Only grades of C or above will count toward graduation requirements for NUTR courses)
  • NUTR 100 Nutrition, Exercise and Health
  • NUTR 244 Scientific Principles of Food Preparation
  • NUTR 245 Scientific Principles of Food Prep. Lab
  • HRTM 173 Field Experiences in Culinology
  • NUTR 344 Food & Nutrition for Healthy Living
  • NUTR 371 Applied Food Production Laboratory
  • NUTR 372 Food Safety & Sanitation
  • NUTR 374 Menu & Service Management
  • NUTR 441 Functional Properties of Foods
  • NUTR 445 Experimental Foods
  • NUTR 449 Culinology Research Experiences
Food Science & Technology (9 credit hours)
  • FDST 205 Food Composition & Analysis
  • FDST 403 Food Quality Assurance
  • FDST 460 Food Product Development Concepts
Supporting Sciences (8 credit hours)
  • CHEM 110 General Chemistry II
  • CHEM 251 Organic Chem. AND CHEM 253 Organic Chem. Lab.
Professional Supporting Courses (34 credit hours)
  • MRKT 341 Marketing
  • FDST 430 Sensory Evaluation
Processing Electives - Select from:
  • FDST 405 Food Microbiology
  • FDST 418 Eggs and Egg Products
  • FDST 412 Cereal Technology
  • FDST 420 Fruit and Vegetable Technology
  • FDST 429 Dairy Technology
  • FDST 455 Microbiology of Fermented Foods
  • ASCI 210 Animal Products
  • ASCI 410 Processed Meats
Culinary Arts Electives (22 credit hours)

What's in it for you?

With a degree in Culinary Science (Culinology®), career possibilities are:

  • Manager of Research & Development
  • Product Assurance/Development Manager
  • Corporate Executive Chef
  • Research & Development Chef
  • Senior Culinary Research Technologist
  • Savory Lab Manager
  • Senior Formulation Chef

Contact Us

For more information on the Culinary Science (Culinology) option, contact:

Karen Kassebaum
(402) 472-0695